John Myers
Ingredients for 1 servings:
- 175 g butter, soft
- 175 g sugar, brown, fine
- 3 eggs, whisked
- 3 tbsp beet syrup, light
- 175 g flour
- 2 tsp baking powder
- 1 pinch(s) salt
- 40 g cocoa powder
- Butter, for the mold
- 225 g dark chocolate
- 55 g sugar (Demerara or Muskovado)
- 225 g butter, diced
- 5 tbsp condensed milk
- 2 drops of vanilla flavor
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Very rich and heavy, but also incredibly chocolatey cake.
Cream: Melt all ingredients in a saucepan over low heat. Pour into a bowl and let cool. Cover with cling film and refrigerate for at least 1 hour, until the cream is spreadable. Stir occasionally. Pastry: Preheat oven to 180 degrees Celsius. Grease and line two springform pans (20 cm diameter each) with baking paper. Cream together the butter and sugar until light and fluffy, then gradually beat in the eggs. Fold in the syrup. Sift together the flour, baking powder, salt, and cocoa powder and mix into the batter. The batter should be thick and runny. Add a little water if necessary. Pour the batter into the springform pans and bake for 30-35 minutes. Let the cake layers cool in the pan for 5 minutes. Spread half of the chocolate cream on one cake layer. Place the second layer on top. Spread the remaining cream all over the cake. Decorate the surface with a palette knife or fork.
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